Recipes > Salads > Potato Salads > Potato Salad

Potato Salad

Ingredients

• cold boiled potatoes
• 1/2 tablespoon salt
• 1/4 teaspoon pepper
• 4 tablespoons oil
• vinegar
• onion juice (optional)
• 1/2 tablespoon chives (optional)
• 2 hard boiled eggs
• cold boiled red beets
• parsley

Instructions

Cut cold boiled potatoes in one-half inch cubes. Sprinkle four cupfuls with salt and pepper. Add oil and mix thoroughly; then add 2 tablespoons vinegar. A few drops of onion juice may be added, or chives finely cut. Arrange in a mound and garnish with whites and yolks of the hard boiled eggs, cold boiled red beets, and parsley. Chop whites and arrange on one-fourth of the mound; chop beets finely, mix with one tablespoon vinegar, and let stand fifteen minutes; then arrange on fourths of mound next to whites. Arrange on remaining fourth of mound, yolks chopped or forced through a potato ricer. Put small sprigs of parsley in lines dividing beets from eggs; also garnish with parsley at base.

Print recipe/article only | Save to del.icio.us

Source

The Boston Cooking-School Cook Book (1896).